Monday, 30 August 2010

This is one dinner that I can pretty much guarantee is enjoyed by everyone in my family. Something that doesn't happen all that often. In fact, just about every night (unless it is toasted sandwiches) we find ourselves saying, "3 more chickens, 2 more carrots and 2 more potatoes and you can leave the table." I'm looking forward to the time when family meal time includes more general chit-chat and not so much negotiating! This recipe is one of those ones that I don't have accurate measurements for, just make it up as you go!

Heat sesame oil in wok. Stir-fry chicken pieces in small batches until cooked through. Remove to a plate and set aside.Heat sesame oil in wok. Stir-fry onion, garlic and bacon until cooked. Remove to a plate or push right to one side of the wok.Add eggs to the wok, stirring continually until cooked and scrambled. Stir through onion mixture.Add rice, chicken peas, corn and celery. Stir over high heat until warmed and peas are defrosted.Finish by adding a dollop of each of the sauces (add more to taste if needed). These sauces are the "magic ingredient" and make your chicken fried rice taste fabulous :)